Mussels in White Wine with Wild Garlic served with Linguine
Dinner as promised…..
- 2kg fresh mussels in their shells
- 1 tbsp olive oil
- 1 good glass of white wine*
- 1 tbsp rice vinegar (white wine vinegar would be fine)
- I chopped White Onion 250ml
- 1 clove of garlic, finely diced
- 1 tsp dried chillies
- Handful (about 100g) wild garlic leaves (trimmed and roughly chopped
- 1. Wash the mussels under cold running water, then discard any with broken or open shells. Set aside.
- 2. Bring to the Boil a pan of boiling water, add salt and the Linguini, cook till al dente – approximately 8 mins, but check on the packet.
- 3. Heat the oil in a wok or large saucepan. As soon as it is hot, add the onions, garlic and the bulb ends of the wild garlic Stir-fry for 1 minute, then add the mussels, the rice vinegar and a good glass of white wine.* Cover and steam for 3-4 minutes, or until all the shells open. Discard any that stay shut.
- Uncover, add the Wild Garlic leaves and cook until just wilted. Check the seasoning add a pinch of salt if necessary, but usually the mussels make it salty enough
- Serve, on a bed of al dente Linguine and with a glass of white wine or if you fancy a good pint of Cider ( My OH prefers Cider!)
Oh and Enjoy
* You can use Cider instead of White Wine for a slightly different taste – we have found that a dry cider works best.
©2012 Shullie H Porter. All Rights Reserved.